Red Ring Tupperware Party, Autumnal Equinoctal Edition (24)

Rhubarb cobbler is out of the oven.

Rhubarb. Thank you for curbing my appetite.

LV Moose wrote in post #18023166
Rhubarb. Thank you for curbing my appetite.

Not a fan I take it.

And just so you know, this cobbler has got to be the best rhubarb dish I've made yet! Melt in your mouth, light, perfectly balanced flavour. I am happily surprised at how well it turned out.

And I've made a lot of rhubarb dishes in my life.

Just so you know what you're missing.

I'll take a piece.

Jill-of-all-Trades wrote in post #18023160
Rhubarb cobbler is out of the oven.

Yes please

And I'll have Moose's if he's having none of it.

*Edit: I'm not entirely sure what rhubarb tastes like outside of the cobbler. IN the cobbler it's sooo good.

jay125 wrote in post #18023194
Yes please

And I'll have Moose's if he's having none of it.

*Edit: I'm not entirely sure what rhubarb tastes like outside of the cobbler. IN the cobbler it's sooo good.

You won't like it Jay...

I'll have Moose & Jay's portions please. They likely could eat seconds too!

Well, rhubarb all by itself is sour! Very, very sour. And tart. But add some sugar in and it gets super wonderful.

I often make a crunch or crisp with it. Sometimes a pie.

Way back in distant memories my mom would make a syrup out of it. That syrup was then used to make punch. The syrup would be kept in canning jars, and then all you'd have to do is mix it with Sprite or 7-Up. Absolutely loved that punch! But I have no idea what recipe mom used, or if there even was a recipe for it. I'm working on building up my rhubarb patch again, so one of these years when I have lots to spare, I'll experiment with some syrup.

I did make a double batch. 9x13 baking dish full....

Immaculens wrote in post #18023199
You won't like it Jay...

I'll have Moose & Jay's portions please. They likely could eat seconds too!

Untrue!!!! Just send Will's portion over to me. I know what to do with it.

Jill-of-all-Trades wrote in post #18023202
Well, rhubarb all by itself is sour! Very, very sour. And tart. But add some sugar in and it gets super wonderful.

I often make a crunch or crisp with it. Sometimes a pie.

Way back in distant memories my mom would make a syrup out of it. That syrup was then used to make punch. The syrup would be kept in canning jars, and then all you'd have to do is mix it with Sprite or 7-Up. Absolutely loved that punch! But I have no idea what recipe mom used, or if there even was a recipe for it. I'm working on building up my rhubarb patch again, so one of these years when I have lots to spare, I'll experiment with some syrup.

The sour part must be what everyone gripes about. I've never tasted uncooked and unsweetened.

I think a lot of people who don't like rhubarb have never had it prepared properly. If it doesn't have enough sweetness added then it's very sour and tart. Too much sugar and it's just too sugary. If it's not cooked thoroughly, or the stalks were too tough, it's very stringy and chewy.

I made a crunch last spring for a group of friends. The one girl said she usually hates rhubarb, but tried it anyways, and absolutely loved it.

We've always had a rhubarb patch and mom was always making stuff with it. I've grown up with cooking this stuff, so I'm pretty decent at it.

I'll take my cobbler apple or peach, thank you.

Cherry for me. But you put whip cream or vanilla ice cream on the rhubarb and I'll devour it as well.

LV Moose wrote in post #18023216
I'll take my cobbler apple or peach, thank you.

I make a really good blackberry cobbler as well. I'm hoping the blackberry crop is really good this year after having a mild winter.

Chet wrote in post #18023218
Cherry for me. But you put whip cream or vanilla ice cream on the rhubarb and I'll devour it as well.

Went with Cool Whip in a can tonight, didn't feel like making up whipped cream.